Predictive microbiology quantification of the antimicrobial effect of carvacrol

摘要: Abstract A study was carried out to evaluate quantitatively the effect of carvacrol on Escherichia coli K12 and Listeria innocua growth at different incubation temperatures (37, 30, 15 8 °C), from a kinetic point view. Although value minimum inhibitory concentration depended microorganism temperature, L. always more carvacrol-resistant than E . K12. The lag time maximum specific rate achieved concentrations were calculated non-inhibitory doses. lower temperature or higher concentration, greater smaller rate. These results indicate that can inhibit slow growth, especially low temperatures, because synergism observed between two factors. Consequently, could be an effective hurdle when other factors compromise microbial safety minimally processed ready-to-eat foods.